Product information

Pullulanase Enzyme for Enhanced Beer Saccharification and Starch Sugar Production

Product Description

Pullulanase is refined through submerged liquid fermentation using high-quality strains of Bacillus licheniformis. Pullulanase enzyme is widely applied in industries such as starch sugar, organic acids (salts), beer saccharification, modified starch, and food fermentation.

Working Principle

Pullulanase is added prior to saccharification or fermentation in beer production, usually formulated with other enzymes as a compound enzyme. It exerts a strong effect in degrading amylopectin, improving the yield of glucose or maltose, enhancing fermentation degree, and shortening fermentation time.

Product Characteristics

Temperature Range: Effective temperature range: 40–65°C; optimal operating temperature: 55–60°C.

PH Range: Effective PH range: 4.0–7.0; optimal PH range: 4.2–4.8.

Usage Instructions

Pullulanase can be added during saccharification or fermentation process to improve fermentation degree and shorten saccharification time. It is generally compounded with other enzyme preparations for use as a beer complex enzyme. The recommended dosage is approximately 10–50 mL per ton of malt (based on an enzyme activity of 1000 units).

Precautions

Enzymes are protein-based substances. For sensitive individuals, inhalation of enzyme powder or droplets may case allergic reactions. Prolonged exposure may irritate the skin, eyes and mucous membranes. It is recommended to wear a face mask during operation. If the product accidentally splashes onto the skin or eyes, rinse immediately with clean water.

Package and Storage

The liquid is packaged in 25kg plastic drums or 1000kg IBC tanks or customized.

As a bioactive substance, the enzyme may deactivate under high temperature, strong acids, or strong alkalis. Therefore, avoid direct sunlight during transportation and storage. And After opening, reseal tightly to prevent enzyme deactivation. Keep in a clean, cool, and dry warehouse.